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A drawing of 10 identical women in historical cooking, but nine of them are colored green and one of them is red.

Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

“Mary Mallon was a cook. And her story, first and foremost, is the story of a cook.”
by Anthony Bourdain via Literary Hub on October 15, 2024
A woman drinking out of a mug

Tasting Indian Creek

I lived on Indian Creek with my grandparents after my mother suffered a nervous breakdown.
by Crystal Wilkinson via Oxford American on January 23, 2024
The Osterizer’s Spin Cookery Blender and Cook Book.

Of Potato Latkes and Pedagogy: Cooking for the History Classroom

A cooking assignment helps illuminate the lives of Jewish women in the past for students.
by Alyssa Goldstein Sepinwall via Perspectives on History on May 23, 2023
A bowl of old-fashioned chowder with a spoon on the side

Chowder Once Had No Milk, No Potatoes—and No Clams

The earliest-known version of the dish was a winey, briny, bready casserole.
by Anne Ewbank via Atlas Obscura on May 16, 2023
Exhibit

American Foodways

This exhibit explores the history of the ways Americans eat, from the influences on our cooking to the regional specificities of our meals to the ways we celebrate around family tables.
A girl holds a plate of bread loaves, a little boy lifts up a package of self-raising bread preparation, and another girl looks on.

A Colorful History of Baking Powder (And Its Unlikely Inventor)

In the 19th century, food science promised to improve the health, robustness, and productivity of humankind.
by Karen Weintraub, Michael Kuchta via The MIT Press Reader on December 14, 2022
Two rosin potatoes sitting on newspaper.

The Elusive Roots of Rosin Potatoes

A talk with family, turpentine workers, historians, chefs, foresters, and beer brewers to get to the root of the rosin potato's origins.
by Caroline Hatchett via The Bitter Southerner on November 22, 2022
Sean Sherman, a co-owner of Owamni restaurant.

How Owamni Became the Best New Restaurant in the United States

In this modern Indigenous kitchen, every dish is made without any ingredient introduced to the continent after Europeans arrived.
by Carolyn Kormann via The New Yorker on September 12, 2022
A packed Betty Crocker test kitchen in 1935, image of women crowded around a counter.

The Unsung Women of the Betty Crocker Test Kitchens

For many Crockettes, the job was glamorous, fulfilling, and "almost subversive."
by Anne Ewbank via Atlas Obscura on March 21, 2022
Women heating a kettle on a gas stove

How the Fossil Fuel Industry Convinced Americans to Love Gas Stoves

And why they’re scared we might break up with their favorite appliance.
by Rebecca Leber via Mother Jones on June 17, 2021
James Beard cooking illustration

How James Beard Invented American Cooking

The gourmet’s real genius wasn’t in his recipes but in his packaging. He knew how to serve up the authenticity that his audiences craved.
by Adam Gopnik via The New Yorker on October 5, 2020
Film portrayal of James Hemmings

America’s First Connoisseur

Edward White’s new monthly column, “Off Menu,” serves up lesser-told stories of chefs cooking in interesting times.
by Edward D. White via The Paris Review on May 21, 2020
Ad for Betty Crocker in the Ladies' Home Journal, featuring a recipe for chiffon cake.

The Power of Corporate Interests Over Home Baking

Throughout the early 20th century, food corporations created advertisement campaigns directed at women.
by Maria Dawson via Nursing Clio on May 28, 2019
Edna Lewis in the kitchen.

The People of Freetown

Can renowned Southern chef and writer Edna Lewis' radical communist politics be parsed out by analyzing her cookbooks?
by Mayukh Sen via Popula on September 26, 2018

Justice Among the Jell-O Recipes: The Feminist History of Food Journalism

The food pages of newspapers were probably some of the first feminist writing many women read.
by Suzanne Cope via Los Angeles Review of Books on July 9, 2018

When Salad Was Manly

Esquire, 1940: “Salads are really the man’s department... Only a man can make a perfect salad.”
by Jessamyn Neuhaus, Elizabeth Fakazis, Manisha Claire via JSTOR Daily on June 6, 2018
Grill with a chicken cooking on it.

The Story of the Weber Grill Begins With a Buoy

When metalworker George Stephen, Sr. put two halves of a buoy together, he didn't know he was making a charcoal grill that would stand the test of time.
by Maya Wei-Haas via Smithsonian on September 2, 2016
Author Alexis Pauline Gumbs posing in a field of collard greens.

How Collard Greens Became a Symbol of Resilience and Tradition

While modern women poets have found inspiration, collard references appeared in racist limericks during Jim Crow.
by Cynthia R. Greenlee via Capital B News on December 23, 2024
Judith Jones, center, with James Beard and Julia Child.

The Queen of Cookbooks

You’ve got one unsung editor to thank for many of your all-time favorite recipes.
by Sara B. Franklin via Slate on November 20, 2024
Cover of The Woman Suffrage Cook Book.

How Women Used Cookbooks to Fight for Their Right to Vote

Before women could vote, they sold cookbooks like ‘The Woman Suffrage Cook Book’ to raise money for their cause.
by Aimee Levitt via Eater on October 31, 2024
A homesteader woman feeding chickens.

Some Country for Some Women

As women stretch themselves thin, homesteader influencers sell them an image of containment.
by Kim Hew-Low via The New Inquiry on September 26, 2024
Stacks of snacks, including donuts, cookies, crackers, candy, and pretzels.

How Snacks Took Over American Life

The rhythms of our days may never be the same.
by Ellen Cushing via The Atlantic on September 6, 2024
Assyrian relief depicting person holding bread.

On Recipes: Changing Formats, Changing Use

Wayfinding through history and design of the cookbook.
by Julia Skinner via Mold on August 29, 2024
Miniature city dwellers at the foot of a row of cookbooks.

Bonnie Slotnick, the Downtown Food-History Savant

In the forty-eight years that she’s lived in the West Village, the owner of the iconic cookbook shop has never ordered delivery.
by Hannah Goldfield via The New Yorker on August 26, 2024
A collage of a Teflon pan frying an egg, surrounded by nuclear bombs and the molecular structure of Teflon.

The Long, Strange History of Teflon

First discovered in 1938, Teflon has been used for everything from helping to create the first atomic bomb to keeping your eggs from sticking to the pan.
by Rudy Molinek via Smithsonian on August 20, 2024
Benjamin Hawkins and the Creek Indians.

“Weapons of Health Destruction…” How Colonialism Created the Modern Native American Diet

On the impact of systematic oppression on indigenous cuisine in the United States.
by Andrea Freeman via Literary Hub on July 24, 2024
Interior of a Kitchen, by Eliphalet Fraser Andrews.
partner

Mastering the Art of Reading an Old Recipe

For every moment of historical significance, there is a figure — often hidden — who fed the figures we do remember.
by Avery Blankenship via HNN on July 9, 2024
Fanny Angelina Hesse in front of article about her accomplishments.

Meet the Forgotten Woman Who Revolutionized Microbiology With a Simple Kitchen Staple

Fanny Angelina Hesse introduced agar to the life sciences in 1881. A trove of unpublished family papers sheds new light on her many accomplishments.
by Corrado Nai via Smithsonian on June 25, 2024
Judith Jones

The Woman Who Made America Take Cookbooks Seriously

Judith Jones edited culinary greats such as Julia Child and Edna Lewis—and identified the pleasure at the core of traditional “women’s work.”
by Lily Meyer via The Atlantic on May 28, 2024
People looking at a window display in a candy store depicting "Fudge Town."

Fudgetown, USA

How a Michigan vacation town transformed the sweet into a nationwide tourist attraction.
by Heather Radke via TASTE on May 21, 2024
A collage of red beans and rice with a "Welcome to Louisiana" sign, celebrities from New Orleans, and a Haitian flag.

Red Beans and Rice: A Journey from Africa to Haiti to New Orleans

“It was an affirmation of our city,” says New Orleanian food historian Lolis Eric Elie.
by Joseph Lamour via TODAY.com on February 29, 2024
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